Quzi (Iraqi Slow-Roasted Lamb on Spiced Rice)
Local name: قوزي
In short: Lamb shoulder roasted until it falls off the bone, piled on rice cooked in its own juices and scattered with fried almonds, pistachios and raisins. It takes about 5 h 10 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 4 h 30 min
- Total
- 5 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 700 kcal
Quzi is the dish Iraqi hosts make when many guests are coming, from Eid lunches to weddings. A whole lamb shoulder is roasted slowly under foil with onion, garlic and warm spices until the meat falls from the bone. The rice is cooked in the strained roasting juices, so each grain tastes of lamb and cinnamon, and the platter is finished with fried nuts and raisins.
Instructions
- Heat the oven to 160°C (325°F). Rub the lamb all over with the olive oil, salt, baharat, turmeric, cinnamon, cardamom and garlic.
- Put the lamb in a deep roasting pan with the onions, dried limes and water. Cover tightly with foil.
- Roast for 3 1/2 hours, basting once halfway, until the meat is very tender and pulls away from the bone.
- Rest the lamb under the foil for 20 minutes. Strain the juices from the pan, skim off the fat and measure 750 ml (3 cups), adding water if needed.
- Heat the oil in a pot over medium heat. Add the cinnamon and cardamom, then the drained rice, and stir for 1 minute. Pour in the hot juices and salt.
- Boil uncovered until the liquid reaches the level of the rice, about 6 minutes. Cover tightly and cook on the lowest heat for 15 minutes, then rest off the heat for 10 minutes.
- Fry the almonds in the oil for 2 minutes until golden. Add the raisins for 30 seconds until plump, then the pistachios. Drain.
- Spoon the rice onto a large platter, pull the lamb into big pieces over the top and scatter with the nuts and raisins.
Tips
- A leg of lamb or 1.5 kg of bone-in lamb pieces work too. Check that the meat is fork-tender, which usually means about 90°C (195°F) inside for a shoulder.
- Skim the fat well before measuring the juices, or the rice turns greasy. Keep the leftover juices in a jug to pass at the table.
Questions and answers
Can I prepare quzi ahead of time?
Roast the lamb a day ahead, cool it in its juices and reheat covered at 160°C (325°F) for 30 minutes. Cook the rice fresh.
What is the difference between quzi and mandi?
Quzi is roasted in the oven and served on rice cooked in the roasting juices with nuts and raisins. Mandi is a Gulf dish where the meat is smoked in a pit and served on rice with a lighter spice mix.
How do I store leftovers?
Keep the meat and rice in separate airtight containers in the fridge for 3 days. Reheat until steaming hot throughout.
How long does it take to make Quzi (Iraqi Slow-Roasted Lamb on Spiced Rice)?
About 5 h 10 min in total: 40 min of preparation and 4 h 30 min of cooking.
How many calories are in Quzi (Iraqi Slow-Roasted Lamb on Spiced Rice)?
About 700 kcal per serving, with 35 g of protein, 54 g of carbohydrates and 37 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 54 g |
| Fat | 37 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
